Crunchy celery skillet

Yield: 1 Servings

Measure Ingredient
10 mediums Stalk celery
1 can Water chestnuts; (8 oz.)
1 teaspoon Instant chicken bouillon
½ teaspoon Salt
½ teaspoon Celery salt
1 teaspoon Vegetable oil
1 \N Jar sliced pimiento; (2 oz.)

Cut celery into ¼-inch diagonal slices. Drain and slice water chestnuts.

Cook and stir celery, water chestnuts, instant bouillon, salt and celery salt in oil over medium heat, turning vegetables constantly with pancake turner, until celery is crisp-tender, about 10 minutes. Stir in pimientos and heat through. Make 5 servings.

Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998

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